Simple Bruschetta with Artichoke Hearts and Parmesan
Ingredients
1 14-ounce can artichoke hearts, rinsed and patted dry with paper towels
2 teaspoons juice from 1 lemon
2 medium garlic cloves, 1 minced or pressed, 1 halved for rubbing on bread
2 tablespoons extra-virgin olive oil, plus extra for serving
2 tablespoons finely shredded fresh basil leaves
Salt and freshly ground pepper, to taste
2 ounces parmesan cheese, 1 ounce finely grated (about 1/2 cup), 1 ounce shaved into strips with vegetable peeler
1 loaf crusty bread (I used a wider baguette)
Directions
Prepare Artichoke Puree: Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in the food processor until a coarse puree forms (about six 1-second pulses), scrapping down the bowl with a rubber spatula once during processing.
Add grated parmesan and pulse to combine, about two 1-second pulses.
Prepare Bread: Adjust the oven rack so it is about 4 inches from the broiler. Slice a loaf of bread crosswise into 3/4-inch-thick pieces and place on a foil-lined baking sheet. Broil the bread until it is deep golden, 1-2 minutes. Watch the bread closely while it is baking. It goes from perfect to overdone very, very quickly. Flip the bread and repeat on the second side. Remove bread from the oven, and lightly rub 1 side of each slice with 1/2 clove of garlic. Brush with extra-virgin olive oil. Season to taste with salt.
Top Bruschetta: Divide the artichoke mixture among toasts and spread to edges. Top with shaved parmesan. Sprinkle with black taste, drizzle with olive oil, and serve.